Smoked Brisket & Beer Cheese Pretzel Bombs

 

Here’s a bold and indulgent recipe for Smoked Brisket & Beer Cheese Pretzel Bombs — perfect for game day, parties, or anytime you want to impress with gooey, smoky, cheesy goodness wrapped in a soft pretzel shell.

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Smoked Brisket & Beer Cheese Pretzel Bombs

Ingredients:

For the Filling:

• 1 cup chopped smoked brisket (shredded or finely chopped)
• 1 cup beer cheese (see simple recipe below)
• Optional: diced jalapeños or sautéed onions for extra flavor

Beer Cheese Sauce:

• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1/2 cup beer (lager or ale)
• 1/2 cup whole milk
• 1 1/2 cups sharp cheddar cheese, shredded
• 1 tsp Dijon mustard
• Salt and pepper to taste

For the Pretzel Dough:

• 1 ½ cups warm water
• 2 ¼ tsp instant yeast (1 packet)
• 1 tbsp brown sugar
• 1 tsp salt
• 4 cups all-purpose flour
• 2 tbsp unsalted butter, melted

For Boiling:

• 8 cups water
• 1/3 cup baking soda

For Topping:

• 1 egg, beaten (egg wash)
• Coarse sea salt

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Instructions:

1. Make the Beer Cheese:

• In a saucepan, melt butter and stir in flour. Cook for 1 min.
• Slowly whisk in beer and milk. Simmer until thickened.
• Stir in cheese and Dijon. Season to taste. Let it cool.

2. Prep the Filling:

• Mix chopped smoked brisket with cooled beer cheese.
• Chill the mixture so it firms up (makes stuffing easier).

3. Make Pretzel Dough:

• Mix warm water, yeast, and brown sugar. Let sit 5 mins.
• Add salt, flour, and melted butter. Knead until smooth (5–7 mins).
• Cover and let rise for 1 hour, or until doubled in size.

4. Assemble Bombs:

• Preheat oven to 425°F (220°C). Line baking sheet with parchment.
• Punch down dough and divide into 12–16 balls.
• Flatten each piece into a disc, add a spoonful of brisket-cheese filling, and pinch to seal into a ball.

5. Boil Pretzel Bombs:

• Bring water to a boil, add baking soda carefully.
• Boil each bomb for 20–30 seconds, then place on baking sheet.

6. Bake:

• Brush with egg wash, sprinkle with sea salt.
• Bake for 15–18 minutes, or until deep golden brown.

7. Serve:

• Best served warm, with extra beer cheese or mustard sauce on the side.

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Would you like a shortcut version using store-bought dough or pre-cooked brisket?